Khanom Krok

Base batter

• rice flour120 g
• desiccated coconut30 g
• coconut milk200 ml
• caster sugar3 tbsp
• salt¼ tsp
• water100 ml

Top layer

• coconut cream200 ml
• rice flour1 tbsp
• caster sugar1 tbsp
• salt½ tsp
• spring onions2
• sweetcorn (optional)3 tbsp
• vegetable oil2 tbsp

1. 01

   Soak the desiccated coconut in the warm water for 10 minutes and blend until fine. Whisk it with the 120 g of rice flour, the coconut milk, the 3 tbsp of sugar and the ¼ tsp of salt until smooth.

2. 02

   In another bowl, whisk the coconut cream with the 1 tbsp of rice flour, the 1 tbsp of sugar and the ½ tsp of salt for the top layer. Finely slice the spring onions.

3. 03

   Heat a khanom krok or aebleskiver pan over medium heat and brush each hollow with some of the oil.

4. 04

   Fill each hollow two-thirds with base batter, then top up with the coconut cream mixture.

5. 05

   Sprinkle the spring onions over, with the sweetcorn on some, if using. Cover and cook for 5 to 6 minutes until the bottoms are crisp and golden and the tops just set.

6. 06

   Scoop out with a spoon and serve two halves pressed together, face to face.

7. 07

   Brush the hollows with more of the oil and repeat with the remaining base batter, coconut cream mixture, spring onions and sweetcorn, if using.